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Longrain

Simon Thomsen

Unspecified
UnspecifiedQuentin Jones

Thai$$

On the edge of the city in a Manhattan-style converted warehouse, this funky and frenetic Thai, with its huge communal table, is always packed with people tucking into lively, fresh flavours.

Chef Martin Boetz appeals to spicy sweet tooths with his famed eggnets with pork, prawn, peanuts and sweet vinegar; and there's plenty more to enjoy: crisp-fried trout with banana blossom salad; mussaman curry of Wagyu beef cheek and a sumptuous caramelised pork hock with five spice and chilli vinegar.

The wine list is brilliantly matched to the food. There's no bookings for nights, but a wait in the uber-cool cocktail bar listening to the DJ, eating betel leaves with smoked trout and sipping a caipiroska is no great hardship.

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